Buttermilk Cake with Buttercream Frosting is a classic dessert that many enjoy for its moist texture and rich flavor. This cake is perfect for celebrations or a sweet treat on a regular day. The combination of fluffy cake and creamy frosting makes it a crowd-pleaser.
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Why Make This Recipe
There are plenty of reasons to bake Buttermilk Cake with Buttercream Frosting. First, it is simple to make, requiring just a few ingredients. It is also versatile; you can serve it for birthdays, holidays, or any occasion. Plus, the buttermilk adds a unique tanginess, making each bite deliciously different.
How to Make Buttermilk Cake with Buttercream Frosting
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 1/2 cup unsalted butter, softened (for frosting)
- 2 tablespoons milk (if needed for frosting consistency)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla and buttermilk until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing well. If the frosting is too thick, add milk to reach desired consistency.
- Frost the cooled cakes as desired.
How to Serve Buttermilk Cake with Buttercream Frosting
Serve the Buttermilk Cake with Buttercream Frosting at room temperature. You can cut it into slices and place it on a plate. It goes wonderfully with a cup of coffee or tea. Add sprinkles or fruit on top for extra decoration.
How to Store Buttermilk Cake with Buttercream Frosting
To store Buttermilk Cake, cover it with plastic wrap or place it in an airtight container. Keep it at room temperature for up to 3 days. If you want to store it longer, refrigerate the cake. It can last for up to a week in the fridge. Before serving, let it come to room temperature.
Tips to Make Buttermilk Cake with Buttercream Frosting
- Ensure all ingredients are at room temperature for the best mixing results.
- Do not overmix the batter, as this can make the cake dense.
- Use quality butter for a richer flavor in both the cake and frosting.
- Double-check if your baking powder and soda are fresh for the best rise.
Variation
You can add flavors to the cake by incorporating chocolate, lemon zest, or almond extract. For a fun twist, you can also make a layered cake by adding jam or fruit between the layers.
FAQs
Can I use homemade buttermilk?
Yes, you can make homemade buttermilk by mixing one cup of milk with one tablespoon of white vinegar or lemon juice. Let it sit for a few minutes before using.
Can I freeze Buttermilk Cake?
Yes, you can freeze the cake without frosting. Wrap individual layers tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months.
What can I use instead of butter in the frosting?
You can substitute with margarine or a dairy-free butter alternative if you have dietary restrictions or prefer a different option.
Buttermilk Cake with Buttercream Frosting
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
For the Buttercream Frosting
- 4 cups powdered sugar
- ½ cup unsalted butter, softened
- 2 tablespoons milk if needed for frosting consistency
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla and buttermilk until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter evenly into the prepared cake pans.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- For the buttercream frosting, beat the softened butter until creamy.
- Gradually add powdered sugar, mixing well. If the frosting is too thick, add milk to reach the desired consistency.
- Frost the cooled cakes as desired.
